La Duni's Julia Lopez Offers a Simple, Impressive Chicken Salad

In part one of last week's Three Course Meal, we gave you a look at Julia Lopez, corporate chef at La Duni. In part two, we asked Lopez to complete our thoughts for us. In today's final installment -- delayed by an editor's glitch -- she shares a recipe for one of her fave salads, Galinha Brasiliera Salad.

There is nothing difficult about making this dish. The trick is to use the freshest ingredients you can get your hands on and keep an eye on the chicken and the potatoes. Overcooking is not recommended. Perfect for a holiday brunch. Even your mother-in-law will be impressed.

In a large heavy pot big enough to hold four chicken breasts, heat the oil over medium heat. Season the chicken with salt and pepper. Sear the chicken on both sides until lightly brown. Add the onions and garlic, sauté until onions are translucent, add more oil if necessary. Add the water and bring to a boil, then to simmer. Cook chicken until done, about 15-20 minutes. Transfer the chicken to a bowl and let cool. Discard the cooking liquid. Shred the cooked chicken.